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Dilled Crab Salad Recipe

Photo by: Taste of Home

"I love dill, and when it's in season in my garden, I use as much as possible. I also dry some for cooking in winter," says field editor Mary Steiner of West Bend, Wisconsin. The tangy flavor of dill accents her cool and crunchy seafood salad.

This recipe is:

Healthy

Quick

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10 Servings
Prep: 15 min. + chilling

Ingredients

2 packages (8 ounces each) flaked imitation crabmeat
3 cups fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 cup thinly sliced red onion
1/2 cup snipped fresh dill
1/3 cup ranch salad dressing
1/3 cup sour cream
1 teaspoon lemon juice
Boston lettuce

Directions

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce. Yield: 10 servings.

Nutritional Analysis: One 1-cup serving (prepared with fat-free ranch dressing and reduced-fat sour cream) equals 94 calories, 1 g fat (0 saturated fat), 12 mg cholesterol, 481 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Dilled Crab Salad published in Taste of Home June/July 2001, p41